The three best seasonings for stewed fish are black pepper, mature vinegar, and galangal. Adding some black pepper when stewing fish will remove the fishy smell inside the fish and make the fish soup taste more delicious.

When stewing fish, adding two slices of galangal can achieve a better effect of removing the fishy smell, so that we are not afraid of the fishy smell of fish and fish soup. When stewing fish, many people like to fry the fish first and then stew it. In this way, the stewed fish will become hard and not easy to taste. At this time, we add about two spoons of mature vinegar to soften the fish and make the stewed fish taste better. More tender and tasty.

The method of stewing fish is as follows:

Main ingredients: 1 carp.

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of black pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, seafood soy sauce, appropriate amount of mature vinegar, a little dark soy sauce, appropriate amount of coriander, appropriate amount of white sugar, appropriate amount of white wine, 2 peppers and 2 tomatoes.

Steps:

1. For a carp, ask the merchant to handle it when you buy it. Take it back and rinse it several times to control the moisture.

2. Cut the fish in the middle and cut both sides of the fish to facilitate the flavor.

3. Wash and cut tomatoes into cubes, peel, wash and cut onions into sections; peel, wash and slice garlic, peel and wash ginger and slice into sections.

4. Lightly pat some flour on the surface of the fish to prevent oil from leaking out when frying. Add an appropriate amount of oil to the wok, heat it to 70%, add the fish, and fry over low heat until golden brown on both sides.

5. Push the fish to the side, add onions, ginger, garlic, allspice, tomatoes, white wine, seafood soy sauce, mature vinegar, black pepper, and dark soy sauce to bring out the aroma.

6. Add an appropriate amount of water, throw in 2 chili peppers, then add an appropriate amount of sugar, bring to a boil over high heat, and simmer over medium heat for about 10 to 15 minutes, depending on the size of the fish.

7. Stew until cooked and turn off the heat.

8. Take it out of the pot and put it on a plate. The big fish lady even connected it and put it on the plate. It’s super big!